IMPFT121K Principles of energy transfer in cooling of food and drink
Overview
This standard is about the principles of energy transfer involved in the cooling of food and drink. It includes understanding the science of heat transfer and the form of cooling as it is applies to food and drink processing.
This standard applies to you if you are a manager, technician or consultant who has responsibility for controlling any cooling technologies employed in the production of food and drink products. It is expected that you will control and support others with regard to the development and implementation of cooling technologies.
Knowledge and understanding
You need to know and understand:
1 the applications of cooling in the food and drink sector
2 both direct and indirect methods of cooling
3 the changes that occur in food and drink products when they are cooled
4 how and why the cooling process is controlled and monitored
5 how energy efficiency is optimised during cooling
6 factors affecting the choice of cooling medium
7 why agitation of the cooling medium can increase cooling effectiveness
8 how foods can be cooled by convection
9 how conversion currents operate in a refrigerator
10 why solid foods cool more slowly than liquid foods
11 why water is a substantially better coolant than air
12 what factors influence the effectiveness of the refrigeration process, ability to cool foods and maintain temperature
Keywords Food; Energy; Technology; Cook; Cooking; Convection; Temperature
IMPFT121K Principles of energy transfer in cooling of food and drink
Overview
This standard is about the principles of energy transfer involved in the cooling of food and drink. It includes understanding the science of heat transfer and the form of cooling as it is applies to food and drink processing.
This standard applies to you if you are a manager, technician or consultant who has responsibility for controlling any cooling technologies employed in the production of food and drink products. It is expected that you will control and support others with regard to the development and implementation of cooling technologies.
Knowledge and understanding
You need to know and understand:
1 the applications of cooling in the food and drink sector
2 both direct and indirect methods of cooling
3 the changes that occur in food and drink products when they are cooled
4 how and why the cooling process is controlled and monitored
5 how energy efficiency is optimised during cooling
6 factors affecting the choice of cooling medium
7 why agitation of the cooling medium can increase cooling effectiveness
8 how foods can be cooled by convection
9 how conversion currents operate in a refrigerator
10 why solid foods cool more slowly than liquid foods
11 why water is a substantially better coolant than air
12 what factors influence the effectiveness of the refrigeration process, ability to cool foods and maintain temperature
Keywords Food; Energy; Technology; Cook; Cooking; Convection; Temperature